Hake and its Sauces

Ingredients:

• 4 Hake Fillets (about 150g each), skinned and boned
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup All-Purpose Flour
• 3 tbsp Olive Oil

For the White Wine Sauce:

• 1/4 cup Dry White Wine
• 1/2 cup Heavy Cream
• 1 tbsp Butter
• 1 Garlic Clove, minced
• 1 tbsp Fresh Parsley, chopped

For the Lemon Caper Sauce:

• 1/2 cup Chicken Stock
• 1/4 cup Fresh Lemon Juice
• 2 tbsp Capers, drained and rinsed
• 1 tbsp Butter
• 1 tsp Cornstarch

Instructions:

1. Season the hake fillets with salt and black pepper.
2. Coat each fillet with flour, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. When the oil is hot, add the hake fillets and cook for 3 to 4 minutes on each side or until crispy and golden brown.
5. For the White Wine Sauce: In a small saucepan, melt the butter over medium-high heat.
6. Add the minced garlic and saute for 1 minute.
7. Add the white wine and bring to a boil.
8. Cook for about 2 to 3 minutes or until the liquid has reduced by half.
9. Add the heavy cream and chopped parsley, and let the sauce simmer for a couple of minutes until thickened.
10. For the Lemon Caper Sauce: In a small saucepan, whisk together the chicken stock, lemon juice, and cornstarch.
11. Bring the mixture to a boil then reduce the heat to a simmer.
12. Add the capers and butter, and let the sauce simmer for about 3 to 4 minutes, or until thickened.

Serving Suggestions:

Place the hake fillets on a plate and spoon the desired sauce over them.

Serve with a side of steamed vegetables and some crusty bread.

Verdict:

The crispy and golden brown hake fillets are perfectly complemented by the creamy white wine sauce and tangy lemon caper sauce. This dish is easy to make and full of flavor, making it a great option for a quick and delicious dinner!